"Korean pear-marinated beef bulgogi with grilled vegetables. Tender, sweet and savory side dish perfect for rice bowls."
Estimated Nutrition
Ingredients
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Beef sirloin, thinly sliced
120g
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Asian pear
20g
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Sake or mirin
5g
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Cabbage, julienned
10g
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Onion, julienned
10g
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Perilla leaves
5g
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Shiitake mushroom, julienned
10g
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Carrot, cut into 5cm strips
10g
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Green chili pepper, sliced
5g
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Red chili pepper, sliced
5g
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Jujube, thinly sliced
10g
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Sesame seeds
1g
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Low-sodium soy sauce
5g
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Oligosaccharide syrup
5g
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Sesame oil
2g
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Minced garlic
5g
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Black pepper
0.1g
Local Substitutes
Instead of 배 (Asian pear)
Use: Kiwi or regular pear
Reason: Similar sweetness and enzyme content for tenderizing meat
Instead of 정종 (Sake)
Use: Mirin or dry white wine
Reason: Comparable alcohol content and sweetness
Instead of 깻잎 (Perilla leaves)
Use: Fresh basil or mint
Reason: Similar aromatic, herbaceous flavor profile
Instead of 올리고당 (Oligosaccharide syrup)
Use: Brown sugar or honey
Reason: Similar sweetness and browning properties
Instead of 대추 (Jujube)
Use: Dried apricot or dried cherry
Reason: Similar sweetness and texture as garnish
🧑🍳 Cooking Instructions
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1
Peel the pear and extract its juice using a grater or blender.
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2
Combine beef slices with pear juice and sake; marinate for 30 minutes.
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3
Julienne cabbage and onion; slice perilla leaves and shiitake mushrooms thinly. Cut carrot into 5cm-long flat strips. Bias-slice green and red chilies.
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4
Prepare sauce by mixing low-sodium soy sauce, oligosaccharide syrup, sesame oil, minced garlic, and black pepper.
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5
Add prepared sauce to marinated beef and marinate for another 30 minutes.
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6
Heat a griddle or grill pan over medium-high heat. Cook beef until caramelized (2-3 minutes per side). Cook vegetables separately until tender-crisp.
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7
Arrange beef and vegetables on a plate. Top with thinly sliced jujubes and sesame seeds. Serve immediately.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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